Sauerbraten mit
Rotkohl und Kartoffelklöße
Sauerbraten with red
cabbage and potato dumplings
Sauerbraten
Sauerbraten is a beef roast, which rests in wine/ vinegar
marinade for one week before cooking it.
It takes a little preparation and patience, but you will love the meat,
because it becomes really soft and juice.
Ingredients for the marinade:
2.5 lbs. Beef roast (shoulder piece)
2 Carrots
4 Celery stalks
2 Medium sized yellow onions
4 Garlic cloves
4 Whole gloves
2 Bay leaves
10 Peppercorns
1 Tablespoon sugar
A dash of salt
2 Cups of wine
1 Cup of red wine vinegar
Wash the meat and pat it try. Cut all the vegetables in
1-inch pieces, it doesn’t have to be exact, since it goes in the marinade.
Then mix the vegetables, spices, wine and vinegar together add
the meat and put in a freezer bag or in an airtight container. Whatever works
for you, just make sure your meat is covered with wine and vinegar and put in
the fridge for a week.
Ingredients for cooking the Sauerbraten:
2 Medium sized yellow onions
2 Tablespoons honey
2 Tablespoons of fat
4 Tablespoons of raisins (you can’t leave them out if you
don’t like them)
After one week, take your meat out of the marinade. DO NOT
THROW out the marinade. Pat your meat dry. Add the marinade in a blender and
mix well until there are no pieces left, you have now a fabulous sauce.
Add 2 tablespoons fat in a roasting dish. Turn your stove on
to high heat and add the meat and onions and brown it for a couple of minutes
each side. Then add the honey and the marinade/ sauce and lower your stove to
medium/ low heat. Let your meat cook for at least 2 hours with cover and turn
it every 30 minutes.
After the meat is cooked, take it out and place it on a
cutting board. If your sauce/ gravy isn’t thick enough add some flour or starch
to thicken it up. Mix it again with a blender or hand mixer. Add the raisins, if
you want and let your gravy boil for a couple of seconds.
Slice your meat, add your gravy and enjoy it.
Kartoffelkloesse
Ingredients:
1 lbs. of Russet potatoes
2 Eggs
Approx. ½ cups Potato starch
Nutmeg
Salt
Pepper
You need to cook your potatoes ahead, because they need to
be cool for the pressing process. I cook mine usually the night before.
Wash and cook your whole potatoes with skin and some salt.
When they are soften, peel them
It is really hard to determine how much starch you need,
since some potatoes are starchier then others. I would probably say a half-cup.
Form the potatoes in little balls and
place them on a cutting board. Work in batches, cook dumplings in large pot of nearly boiling salted water 10-15 minutes (or until dumplings rise to top).
Use slotted spoon and transfer dumplings to large bowl.
You
should place no more than 4-5 dumplings in your pot at any one time in order to
prevent them from sticking together or touching during cooking, which will
cause them to fall apart.
Rotkraut
Ingredients:
1 Head red cabbage cut in small pieces
2 Medium sized apples, peeled and cut in small pieces
2 Medium sized yellow onions, peeled and cut in small pieces
2 Bay leaves
4 Gloves
1 Tablespoon ground all spice
2 Tablespoons honey or brown sugar
1 cup of red wine vinegar
1 cup of water
2 Tablespoons of bacon fat
Salt and Pepper to taste
Red wine to taste
Add the fat in a large pot and brown the onions. Add the
cabbage and the other ingredients. Mix it well and cover. Let it cook on low
heat for 1.5 hours and mix it every 30 minutes.
After it is cooked add some salt, pepper and some wine if
needed.
